Crockpot Turkey Chili

I’ve never been one to do much cooking. Fast food or top ramen was always so much easier and tasted just fine. I knew I needed to make a change though, if I was going to live healthier.

Heres my start to much healthier eating:

Turkey Chili is amazing in the winter and warms you right up. Besides some prepping, it’s so easy to just throw everything in the crockpot and let it cook all day. I prepped my ground turkey and veggies the night before so that I could just throw everything in on my lunch break. It sure made my apartment smell delicious all day and I definitely wasn’t disappointed.

Ingredients:

1.3 Pounds Lean Ground Turkey

1 Tsp Oil (I used Olive Oil)

1 Medium Onion, Minced

1 Medium Red Bell Pepper, Diced

1.5 Cups Frozen Corn

10 oz Can Mild Diced Tomatoes

10 oz Can Black Beans

8 oz Can Plain Tomato Sauce

1/4 Cup Low Sodium Chicken Broth

1 Tsp Cumin

1/2 Tsp Chili Powder

1/2 Tsp Paprika

1/2 Tsp Sea Salt

Optional:

2% Greek Yogurt (for sour cream)

Shredded Cheese

How to:

Heat large frying pan on medium-high heat to cook the turkey. Season with salt and make sure to break up turkey as it cooks. Keep breaking it up and stirring until you no longer see pink. Add to the crock pot (or in my case to a Tupperware for the fridge).

Now, add your oil of choice to the frying pan to brown up the onion, garlic, and bell pepper on medium. This should take about 4-5 minutes. Add to crock pot (or another Tupperware in the fridge). Add corn, tomatoes, tomato sauce, cumin, chili powder, paprika, and salt. Stir well until all ingredients are blended. Add in chicken broth.

Cook on HIGH for 4 hours or LOW 6 hours. Once finished, add desired optional toppings and enjoy! I added the Greek yogurt and cheese to mine. Other options include avocado and baked tortilla chips. (This recipe is adapted from MyFitnessPal.)